Bulgur With Olives And Mushrooms

• 1 cup bulgur wheat
• Cold water
• 3 tablespoons olive oil
• 1/2 pound fresh mushrooms, sliced
• 1 cup chopped onion
• 1/2 teaspoon oregano
• 1/2 teaspoon minced garlic
• 1 cup chopped, pitted black oil-cured olives
• 1 1/2 cups chicken stock or water
• 1/2 tablespoon minced parsley
• 1 tablespoon minced fresh basil

1. Rinse bulgur wheat in water and drain.
2. Pour oil into a heavy-bottomed saucepan or casserole and place over high heat.
3. Add mushrooms and cook, stirring, until they begin to brown.
4. Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
5. Stir in oregano, garlic, olives and bulgur.
6. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
7. Check for seasoning.
8. The olives should make additional salt unnecessary.
9. Stir in parsley and basil and serve.

bulgur wheat, water, olive oil, mushrooms, onion, oregano, garlic, black oil, chicken, parsley, fresh basil

Taken from cooking.nytimes.com/recipes/2343 (may not work)